Go Back
+ servings
apple, fennel and radish salad on a brown plate on a wooden board.
Print Recipe
5 from 3 votes

Apple radish salad

A light and fresh side salad, with minimal prep time and perfect for summer BBQs, picnics and potlucks.
Makes 4 servings as a side salad.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Lunch, Party food, Salad
Cuisine: American, British
Servings: 4 servings
Author: Claire


  • 3 small apples de-cored, finely sliced
  • 1 medium fennel bulb stalks and fronds removed, finely sliced
  • cup pistachios
  • 3-4 radishes tops removed, finely sliced
  • 1 tablespoon thyme leaves (or parsley)

For the dressing

  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar optional, or white distilled vinegar
  • 1 tablespoon apple juice
  • 1 teaspoon honey
  • pinch salt
  • pinch black pepper optional


  • Make the dressing by combining all the ingredients. Taste, and adjust the amount of oil, vinegar (if using) and apple juice to taste.
  • Toast the pistachios in a pan (without oil) for 4-5 minutes.
  • Finely slice the apples, along with the fennel and radishes (after removing tops, fronds and stalks, as appropriate).
  • Combine all the ingredients in a bowl and toss to combine, I would suggest using half the dressing to begin with, and then adding more to taste.
  • Arrange on your serving plate, and sprinkle with thyme. Enjoy!


  • Slice the apple, fennel and radish quite finely, particularly the fennel as it is quite fibrous. This will help it soak up the dressing also.
  • Use unsalted pistachios.
  • For a nut free option, swap out the pistachios for pumpkin seeds.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • apple cider vinegar scores 1.
  • black pepper scores 2.